A classic tasting Vegan Meatloaf made with a base of chickpeas that is SO simple to make. This is NOT another mushy vegan loaf. It’s beautiful, savory, hearty and extremely comforting alongside some mashed potatoes and green beans.
*This recipe was originally posted 10/12/17. Updated 9/24/18 with more appetizing photos and slightly updated instructions.
Ah, the Vegan Meatloaf. Have you tried making one yet? You can find many different versions all over the internet, from lentil loaf to tofu loaf, and probably many more.
Some I’ve tried have been quite good, but often even if they taste good, they don’t look very appetizing. I wanted to come up with a Vegan Meatloaf recipe that had more “classic” meatloaf flavors and would also look beautiful. Chickpeas to the rescue!
The one thing you never want is a super mushy loaf. And it’s pretty hard to avoid, actually. But through some trial and error, I have come up with a non-mushy, flavorful and beautiful loaf that would be just perfect as the main dish for Thanksgiving, Christmas or any other holiday.
I remember one Thanksgiving several years ago that I was super excited to make a popular blogger’s lentil loaf recipe. I wanted to impress our guests with how good vegan cooking can be! Well, the loaf sunk in the middle and was just a complete mushy mess. Ugh. So frustrating.
HOW DO YOU MAKE VEGAN MEATLOAF?
This Vegan Meatloaf is easy to make, and most of the time spent is hands off.
First, saute the vegetables in either water or olive oil for a few minutes, until the onion is translucent. Remove from the heat and set aside.
Mash the drained/rinsed chickpeas in a large bowl (I always use a potato masher, works great!).
Then simply add the cooked vegetables and all the remaining ingredients. Stir very well!
Press the mixture into a loaf pan evenly, cover with foil and cook for 30 minutes. Remove foil, add the ketchup- Worcestershire topping and put back in the oven for 15 minutes.
Remove from the oven, let cool a few minutes, slice and serve.
I hope you all enjoy this vegan meatloaf! It’s:
Hearty
Smoky
Fiber-rich
Beautiful
& so Affordable
You can also leave off the ketchup topping and serve with this Easy Vegan Gravy instead!
Want more savory vegan dishes? Try one of these!
Inspired by this recipe.
The Best Vegan Meatloaf
Ingredients
Vegetables for Sautéing
- 1-2 tablespoons olive oil OR water for oil free
- 1 small onion, diced small
- 2 small carrots, diced small
- 2 celery stalks, diced small
- 3 garlic cloves, minced
For the Rest
- (2) 15 oz cans chickpeas, drained and rinsed (3 cups)
- 1- 1 1/2 cups breadcrumbs*
- 2 tablespoons ground flaxseed
- 3 tablespoons nutritional yeast
- 2 tablespoons soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 1/4 cup ketchup
- 1/2 teaspoon liquid smoke, optional, but good
For the topping
- 1/3 cup ketchup
- 1 teaspoon vegan Worcestershire sauce
Instructions
- Preheat the oven to 375 degrees and lightly spray a 9 inch loaf pan with oil, or line the bottom with parchment paper to prevent sticking.
- Saute the onion, carrots, celery and garlic in the olive oil or water over medium heat for 5 minutes, until the onions are translucent. Remove from heat and set aside.
- Add the chickpeas to a large bowl, and mash with a potato masher (or fork). You do not want them to be completely pasty or mushy, but well broken up. Alternatively, use a food processor, but be careful not to over blend them and make them totally mushy. Pulse a couple of times if using a food processor.
- Add the cooked veggies and all the remaining ingredients to the chickpeas. I have found 1 cup of breadcrumbs to be enough, but if the mixture seems really moist, add an extra 1/2 cup. Stir with a large wooden spoon until very well combined.
- Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes.
- In a small bowl, stir together the ketchup and Worcestershire sauce for the topping.
- After 30 minutes, remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes, uncovered. Remove from the oven.
- Allow to sit for at least 15 minutes before slicing if you can, it will hold up better. Sprinkle with fresh parsley if desired before serving.
Video
Notes
- You may substitute gluten-free or whole wheat breadcrumbs if desired. The amount needed depends on how moist or dry your chickpeas are. I have found this varies depending on the brand. Use 1 to 1 1/2 cups.
- Make sure to find vegan Worcestershire sauce. Most have anchovies in the ingredients. Annie's brand has a good one you can find at most natural food stores. You can also order it online.
- Find liquid smoke near barbecue sauce in most grocery stores. You can leave it out, but it adds a great "smoky" flavor. One bottle will last you a long time.
Nutrition
Great recipe! I halved the garbanzo beans and added plant based crumbles. Included smoked paprika, Dijon mustard and pepper flakes in the sauce. It was a big hit with the family, even kids loved it! Thank you Nora
Not a lot of flavor. I didn’t have liquid smoke. That might have made a difference. It definitely had a “beany” taste and texture. I still enjoyed it, but would have to add some more flavoring. Possibly sage. I’m looking forward to it in a sandwich with some whole grain bread. I think it will lend itself more to that use.
So yummy. The consistency and texture were just like a real meatloaf minus the meat. I will never make regular meatloaf ever again. I added some brown sugar, sriracha and spicy mustard to the glaze on top, which gave it a little bit of an extra kick. I made it with vegan mashed potatoes and peas and carrots, and it was the perfect comfort meal. People who said it was mushy, probably didn’t add enough bread crumbs to absorb any extra liquid, and they probably didn’t press it down in the loaf pan enough before baking. Also, it should be covered with tinfoil for the first 30 minutes and only cooked uncovered after the glaze is put on.
Thanks for your comment and review! I agree, I just love this loaf. Your entire meal sounds incredibly cozy and yummy.
This was easy to make and very satisfying. I made a double batch and either microwaved or pan-seared leftovers. I found it a tad bland to my liking and will spice it up if I make it again.
I added sriracha, spicy mustard and brown sugar to the glaze, and I think it made a huge difference. Everyone loved it vegans and nonvegans alike.
Came out very well. Based on the comments I added Italian seasoning and chili flakes to the vegetable mix and Sriracha to the sauce topping. I did need more bread crumbs than the recipe calls for to make it a dry mix.
Hi Nanditha. Thanks for sharing your recipe cooking experience! I’m glad that the meatloaf turned out well for you! Thanks for sharing your review and feedback!
You say it should be 2 celery stalks…do you mean 2 sticks or 2 bunches?
Sticks, not bunches.
Can you freeze this dish to eat later and if so, for how long?
I’d say you could freeze it for up to 6 months.
This recipe had lots of stars so i made it. The only difference is I added one Hatch Pepper that I sauteed with the other veggies. I doubt if that would change the taste or texture much. It was soggy in the middle and tasted nothing like meatloaf or a good veggie loaf
Sorry the loaf wasn’t for you. It shouldn’t come out soggy, and I’m not sure why it turned out that way for you.
Mine was soggy/mushy too. Flavor wasn’t bad but I won’t be making it again as it was just to mushy for me.
This is a great recipe. I am making this a few days early for dinner. What is the best way to reheat it? I will not need to eat it for 4 days. Should I freeze it after it is baked? Or should I freeze it before. What temperature should I reheat it on and should it be covered?
Thanks,
There are a lot of ways you could do this. You could form the loaf (don’t bake it) and store in the refrigerator, covered, for up to 2-3 days. Then, bake as directed, adding perhaps an extra 10 minutes or so to the bake time. You can also freeze it, but then you’ll need to thaw it completely before baking as directed.
I was skeptical at first but decided to go ahead and make it! I was pleasantly surprised and it was given a thumbs up by family and friends. I will definitely be making this again. I had vegan brown gravy on hand so I poured it over meatloaf, yummy! Next time, I would top it off with a slice or two of vegan bacon if I have it!!
Thanks for your marvelous review and feedback, Cindy! I’m thrilled the meatloaf was a hit with your family! I appreciate you using my recipes and wish you happy cooking!
Hi, I was wondering if the breadcrumbs in this recipe were dried or fresh? And also, would there be a substitute for the ketchup within the loaf, as I don’t like to use anything that has vinegar in it.
Thanks so much.
Hi Ann. I use store bought dry breadcrumbs, usually panko because they are usually vegan. As for the sauce, you could try tomato paste, or any other sauce that sounds good to you that is vinegar free. You could omit the sauce if you prefer. I hope you enjoy!
A+
Our new go to for this comfort winner. With tomato or mushroom sauce, delicious.
AND vegan!
You have such great, delicious recipes! Thank you for sharing.
This was really enjoyed, great flavor and texture. I did use a different glaze recipe but this loaf was delicious and enjoyed for a few different days. Best meat/meatless loaf I’ve made.
You are welcome, Erica! I’m happy that you loved the meatloaf! Thanks for sharing your wonderful review and feedback! I appreciate you using my recipes, and wish you happy cooking!
I love the texture of this meatloaf and the ease of making it. I follow everything almost exactly but we aren’t vegan so we use regular worschetire. Also I add salt and pepper and Italian herbs to veggies while cooking. So I guess not quite exact haha! It’s always so good. It’s my husbands favorite mea. We pair with mashed potatoes and home made tomato gravy.
Hi Jenny. I am thrilled that you are loving the meatloaf recipe! Your meal sounds amazing! Thanks for taking time to share your fabulous review and feedback! Wishing you happy cooking!
This looks delish. Looking to use more legumes as they are so healthy. Will report back.
This was a wonderful version of meatloaf and I personally loved it. I did substitute half a block of tofu for 1 can chickpeas as too much of them will hurt my stomach, it came out great and the flavor was awesome, I’ll be making this again soon, thanks for sharing!
Thank you, Jen, for sharing your wonderful feedback and review! I’m glad you enjoyed the meatloaf! Wishing you happy cooking!
We love this! So much better then any loaf made with meat or fake meat. I made it according to the recipe except for the topping, I used apple butter bbq sauce instead 🤤
I use your recipes more than any others because they’re easy and delicious, thank-you! Looking forward to more yumminess 😉
I made this as written and it was delicious. My 1 year old granddaughter couldn’t get enough! I would like to make this in muffin tins for individual servings. Any suggestions for that option?
That would be so fun! They will not need to cook nearly as long, maybe only 20-30 minutes. I’m so glad you love the recipe! Thank you for your awesome review! Happy cooking!
Hi Nora; I made this several times and my husband and I love it. I make sandwiches with the leftover yum!
I want to make this for a church potluck in a 9×13 casserole dish; do I have to double or triple the recipe to make the right thickness? I have been a vegan
30 years, right after I was diagnosed with RA and read to avoid flesh foods. My RA is now in remission. Praise God!
I use many of your recipes and making the chocolate cake again for church. Everyone loves it!
That is wonderful to hear Lisa! I haven’t done this (I should!) but I think I would double it for a 9×13 inch dish. What a great idea for a potluck.
I followed the recipe almost exactly and it’s super delicious holy liquid smoke. Mine came out kinda mush like but it’s my own fault cause I didn’t read the recipe right and didn’t drain the chickpeas.
This was one of the best loafs I’ve made (according to my mom). We really enjoyed the flavor and the texture was perfect. Did everything exactly as written in the recipe. Superb!
This is so good. I’ve had other versions that are super mushy…not this one. I used a potato masher and then a fork for the beans. Amazing ketchup topping!
Thanks for your wonderful comments, Angie! I’m so thrilled you love the recipe!
Hi Nora, I love this recipe! I made a few alterations because of what I had and didn’t have in my kitchen, and I was excited to make it. First, I only had one can of chickpeas so I added a can of black beans. Next, I had some fennel in the fridge that needed to be used up, so I diced it and added that to the other veggies in the saute. I also forgot I had sliced water chestnuts in the cabinet – I added those too – some I diced and added to the saute, and some I cut in half and added later. I didn’t have breadcrumbs, so I used steel-cut oats – I didn’t need much. Finally, I added chili pepper flakes to the topping. I wasn’t crazy about the taste when I took it out of the oven & was disappointed with myself that I didn’t follow the exact recipe. I was going to eat it anyway, and the next day when I warmed it up at work – it was AMAZING! I can’t wait to try your other recipes. Thank you for sharing your knowledge.
I think it’s wonderful that you got creative and used what you had in the kitchen. The fact that it tasted amazing the next day is just a great bonus! Thanks so much for your review and feedback 🙂
Can this be frozen prior to cooking for an easy dinner?
It freezes very well, both before and after baking. Enjoy!
Hi Nora,
I’m going to make this tonight but I only have flax and chia seed mix (whole). Can I omit the ground flax seed or should I sub with something else? Thanks!
If you don’t mind whole seeds being in your loaf, you could use them. Is there any way you can grind the seeds down? A coffee grinder works, or a food processor or blender. If not, you could use another egg replacer if you have it, like JUST Egg liquid, or Bob’s Red Mill egg replacer powder mixed with water. If you really need to you could just omit the flaxseeds, just know the meatloaf might not stay together as well.
I really like the flavor of this veggie meatloaf. I’ve tried lots of other veggie meatloaf recipes and this is my favorite. Next time I make it I’ll avoid putting the chickpeas in the food processor (I got impatient). Doing that does make it a bit mushier.
Hi Lisa. Thanks for your review and recipe feedback! I”m glad you enjoyed the meatloaf!
I did not care for this as a loaf BUT I’ve been absolutely loving it seared in a pan the next day as part of a hash with eggs and cheeses and sometimes hash browns. I know that defeats the purpose of it being vegan, but I’m just starting out and leaning more vegetarian (or maybe lacto-ovo?) at the moment. Anyway, it’s delicious!